I’ve been sick with the flu for the last few days which has seen me spend more time out of the kitchen and more time in bed, with a hot cup of lemon honey tea and a box of tissues.
While Mr Chipconnoisseur has been kind enough to offer to “cook dinner and do the dishes” the other night – at our local, fabulous I might add, pub, the Woolwich Pier, I was desperately wanting to do my job as a cooker and feed the troops with a home-cooked meal. Needless to say, I was in need of some quick dinner solutions that required very little effort on my part but came out tasting yum.
I rummaged through the fridge to find 3 colourful capsicums which straight away brightened up my day and have me the idea of stuffed roasted peppers. A little pork mince from the freezer, fresh low fat ricotta and a generous amount of Sami’s Kitchen Shawarma spice blend completed the meal which was on the table and ready-to-eat in 25 minutes.
PS to see who won the TEFAL Fresh Express look here. It was incredibly hard to pick a winner – all your usage ideas were amazing!
Pork and ricotta stuffed peppers
Yellow and red capsicums will be more sweet than their green counterparts, so feel free to just go woth one colour, especially if you find a particular kind on special. I suggest serving 2 capsicum halves for the adults and 1 per child. I used a tub of low fat ricotta for this recipe.
For the stuffed peppers:
- 3 large capsicums, cut in half longways, seeds removed
- 2 sprigs of spring onion, chopped
- 400g pork mince
- 250g low fat ricotta
- 2 tbsp Sami’s Kitchen Shawarma spice blend
- 1 cup tomato pasta sauce
- fresh parsley or coriander leaves
Preheat oven to 200C (180C fan forced, 400F, gas mark 5).
To make the stuffed peppers: mix together pork mince, ricotta, chopped spring onions and Shawarma spice blend. Spoon mixture into the capsicum halves and place them into a roasting tray.
To roast: place stuffed peppers into the preheated oven and cook for 20 minutes.
To serve: remove from oven and transfer onto your serving plates. Serve with some pasta sauce and fresh herbs.